Chocolate Dipped Almond Biscotti (Printable)

Twice-baked Italian cookies featuring toasted almonds and a rich chocolate coating.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3 large eggs
06 - 1 teaspoon pure vanilla extract
07 - 1/2 teaspoon almond extract

→ Add-ins

08 - 1 cup toasted whole almonds, coarsely chopped

→ For Dipping

09 - 6 ounces dark chocolate (60–70% cacao), chopped

# How To Make It:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together the flour, sugar, baking powder, and salt in a large bowl.
03 - In a separate bowl, beat the eggs with vanilla and almond extracts until combined.
04 - Stir the wet mixture into the dry ingredients until mostly incorporated.
05 - Gently fold in the chopped toasted almonds.
06 - Divide the dough in half. With floured hands, form each half into a log approximately 12 inches long and 2 inches wide. Place logs on the prepared baking sheet, spaced apart.
07 - Bake for 25 to 28 minutes until logs are lightly golden and set. Remove from oven and cool for 10 minutes.
08 - Lower the oven temperature to 300°F.
09 - Using a serrated knife, cut logs diagonally into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet.
10 - Bake the slices for 12 minutes, flip them over, and bake for an additional 10 to 12 minutes until crisp and dry. Transfer to a wire rack to cool completely.
11 - Melt the dark chocolate in a heatproof bowl over simmering water or in 20-second microwave intervals, stirring until smooth.
12 - Dip one end of each biscotti into the melted chocolate, allowing excess to drip off. Place dipped biscotti on parchment paper and let the chocolate set completely before serving or storing.

# Tips from dashanddishes:

01 -
  • They stay fresh for weeks in an airtight container, making them perfect for unexpected guests or gift-giving without last-minute stress
  • The twice-baking method creates that signature crisp, dunking-perfect texture that transforms ordinary ingredients into something memorable
  • Homemade biscotti taste infinitely better than store-bought versions, and the chocolate-dipped finish feels like a small luxury you created yourself
02 -
  • The twice-baking method is non-negotiable—skipping the second bake gives you soft cookies, not the crisp dunking-perfect biscotti you're after. Trust the process even though it feels longer than necessary.
  • Toasting your almonds before chopping them transforms the flavor from pleasant to unforgettable. Raw almonds taste pale in comparison, so don't skip this step even if you're tempted to save time.
  • Let your biscotti cool completely before dipping in chocolate or stacking them—warm biscotti will soften and the chocolate won't set properly. Patience here rewards you with texture that lasts.
03 -
  • A serrated knife is essential for slicing without compressing the baked logs—if you don't have one, a very sharp chef's knife with a gentle sawing motion works in a pinch, but serrated is truly worth having in your kitchen
  • If your chocolate seems too thick for dipping, add one teaspoon of coconut oil or cocoa butter (not regular oil, which won't work) to thin it slightly without compromising the set
  • Make extra biscotti when you're in the mood because they freeze beautifully for up to three months—thaw them at room temperature and they're as good as freshly made

Return